Cinnamon Pancakes with Blueberry Syrup

Add some excitement to your weekend pancakes with this quick and easy blueberry syrup. The whole family will love it.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
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All You Need

  • 1 tbsp (15 mL) Club House Minute Tapioca
  • 1/3 cup (75 mL) water
  • 1/2 cup (125 mL) maple syrup
  • 1 pkg (300 g) frozen blueberries
  • 1 cup (250 mL) Club House Rice Flour
  • 2 tsps (10 mL) gluten free baking powder
  • 1 tsp (5 mL) Club House Ground Cinnamon
  • 1/2 tsp (2 1/2 mL) baking soda
  • 1/2 tsp (2 1/2 mL) salt
  • 2 large eggs
  • 1 1/4 cups (300 mL) buttermilk or soured milk**
  • 1/4 cup (50 mL) butter or margarine, melted


  1. Blueberry Syrup:

  2. In small saucepan, combine Club House Minute Tapioca and water. Let stand five minutes.

  3. Stir in maple syrup and blueberries. Bring to a boil; reduce heat and simmer over low heat for five minutes, stirring frequently, or until slightly thickened. Let cool while preparing pancakes.

  4. Pancakes:

  5. Combine Club House Rice Flour, baking powder, Club House Ground Cinnamon, baking soda and salt.

  6. Beat eggs lightly; add buttermilk and melted butter.

  7. Stir into flour mixture, just until blended.

  8. Heat lightly greased frying pan or griddle over medium-high heat.

  9. Pour about 1/4 cup (50 mL) batter onto pan for each pancake. Cook until bubbles form on surface. Turn and brown other side. Serve with warm Blueberry Syrup.

  10. **To sour milk: Place 1 tbsp (15 mL) white vinegar in measuring cup. Stir in milk and let stand a few minutes.

  11. Microwave Directions for Blueberry Syrup:

  12. Prepare syrup in 1½ quart (1.5 L) microwave-safe bowl. Cover with waxed paper. Cook on HIGH power about eight minutes, stirring after five minutes, then every minute until slightly thickened.


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